Quinoa Sloppy Joe's

1/2 C. uncooked Quinoa grain

1 C. Broth or water

2 tsp. extra virgin olive oil or grapeseed oil

3/4 C. chopped Onion

1/2 C. chopped green Bell Pepper

2-3 pressed Garlic cloves

1 C. organic Ketchup (no corn syrup)

1 C. Tomato Sauce (no salt added)

2 Tbsp. Tomato Paste

1 Tbsp. prepared Mustard

1 tsp. Red-Wine Vinegar

1/8 - 1/4 tsp. Chipotle Chili Powder (depends on how spicy you like it)

3/4 tsp. Chili Powder

2 tsp. Worcestershire Sauce (can omit)

2 drops Smoke Seasoning (can omit)

1/2 tsp. Kosher Salt

1/2 tsp. Sugar (I used coconut sugar)

1/2 tsp. dried Oregano

1/8 tsp. fresh ground Pepper

In a saucepan, combine broth (or water) and quinoa, bring to a boil. Cover pot and reduce heat to a simmer. Simmer 15 minutes. Remove from heat, keep covered.

Heat skillet with oil over med-high heat. Add onion, bell pepper and garlic, saute 2-3 minutes. Add Quinoa and remaining ingredients, stir well. Heat over med-low heat and stir often for 5-10 minutes to allow flavors to meld.

Serve on buns!